Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: The present invention concerns a method of enhancing milk production by a ruminant that includes providing a feed that contains sorbitol and at least one additional feed component, and orally feeding the feed to the ruminant, the ruminant ingesting about 100 grams, or less, of sorbitol per day.

Abstract: Nutritional compositions containing carbohydrates for maximizing performance and methods for using same are provided. The nutritional compositions provide a refreshing and easy to consume composition that provides adequate amounts and types of nutrition to provide the body with proper fuel for performance. The performance may be, for example, athletic, academic, or other performances requiring physical stamina and/or mental alertness. In an embodiment, the nutritional compositions are puree compositions including dextrose, dextrose polymers, crystalline fructose, corn syrup, and/or other grain/nut syrups including rice syrup, agave syrup, and/or palm syrup, and at least one pureed fruit and/or vegetable. The compositions have a carbohydrate fraction having glucose and fructose in a weight ratio from about 0.5:1 to about 5:1.

Abstract: The disclosure relates to a method for removing of unwanted odors and/or flavors from a wine and/or wine-type beverage using a transition metal, more particularly to the removal of sulfur and/or sulfur-containing compounds having an unwanted odor and/or off-flavor from a wine product by one or both of: (a) adding copper and/or a copper-containing compound during bottling of the wine product and (b) having a copper-containing container and/or closure system.

Abstract: A produce container comprises a basket portion and a closure portion, which are hingedly secured to one another to be relatively movable between an open configuration and a closed configuration. The container can be secured in the closed configuration by at least one tab projecting distally from a front edge of a basket portion peripheral lip or closure portion peripheral lip, which tab is received within a corresponding slot defined inwardly of the front edge of the other peripheral lip. Each slot extends into a collocated recess in the outer surface of that peripheral lip, and each tab has an outwardly extending locking projection which, in the closed configuration, engages a corresponding recess engagement surface. Each locking projection terminates inwardly of the outer surface of the front edge of the respective peripheral lip and each tab terminates below the upper surface of the respective peripheral lip.

Abstract: The invention encompasses packaging and cooling methods and systems designed to improve cooling efficiencies, reduce damage to the contents of containers, and increase product packing density. A system of the present invention incorporates baskets loaded into trays and trays loaded in preferred configurations on a pallet. The trays are loaded with baskets arranged in the tray so that ventilation slots and/or channels of the baskets are aligned with tray ventilation openings. Nine (9) trays are loaded onto a standard pallet in a 3 by 3 configuration. Additionally, the trays are arranged so that the tray ventilation openings are in alignment with ventilation openings of other trays of the same layer. This 3 by 3 layer of trays comprises a so-called “nine-down” configuration. As will be discussed below, his configuration has some surprising cooling advantageous standard packaging configurations.

Abstract: A food serving dispenser and protected food servings dispensed from the dispenser. The dispenser comprises a cylindrical container having a central stem that extends upward from the base of the container. The stem and container walls are dimensioned to receive a cylindrical protected food serving that comprises a food serving, such as a slice of cream cheese, that is sandwiched between two layers of film, preferably a plastic film such as cellophane or similar. The plastic film layers have tabs that are staggered within the cylindrical container to allow removal of a single protected food slice by grasping the tabs and pulling the protected food slice from the cylindrical container. The food servings are sealed within the plastic film, which is separable at perforations by pulling the tabs apart.

Abstract: Cyclodextrin compositions including one or more radiation polymerizable monomers and a cyclodextrin inclusion complex, the cyclodextrin inclusion complex including a cyclodextrin compound and an olefinic inhibitor of an ethylene generation in produce, are coated onto packaging materials and cured. Treated containers and treated package inserts having the cured cyclodextrin compositions are useful in packaging of respiring plant materials.

Abstract: A food package for segregating ingredients of a multi-component food product, such as the multiple components of a sandwich, the package comprising an outer container to house a first food component and at least one flexible envelope or barrier film layer that encloses at least one intermediate food component allowing for separation of the intermediate food component during extended periods of storage and prior to opening the product. A method for opening the package comprises applying a pulling force to an externally located protruding end portion of the envelope, such that the envelope peels apart and separates into ruptured layers that are pulled out of the food product and out of the outer container by the continual pulling force from the protruding end portion.

Abstract: The disclosure relates to method of treating foodstuffs such as whole or cut vegetables or fruits or cuts of meat in a manner that reduces the load of human or other animal pathogens in the foodstuff, preferably without substantially altering its appearance, one or more of its organoleptic properties, or some combination of these. The method includes contacting the foodstuff with a pathogenostatic fluid such as an acidic solution, preferably at a reduced pressure, and thereafter subjecting the foodstuff to an HPP process. Foodstuffs treated in this manner can be packaged in the presence of the pathogenostatic fluid, in the presence of a sauce, or in the presence of substantially no liquid. Packaged foodstuffs treated as described herein exhibit beneficial properties, such as retention of taste, appearance, and texture and extended shelf life, relative to non-treated foodstuffs.

Abstract: A resealable closure for a container in which package integrity is indicated by a structure which breaks and/or produces an audible sound when the resealable closure is opened for a first time. The package integrity feature, in one form includes at least one strip initially affixed to two portions which comprise the resealable closure so that upon opening the resealable closure for a first time, at least one of the strips breaks, thereby producing the audible sound. The strips may include a weakened portion such as a narrowing. Integrity of the package is indicated by an intact strip viewable upon opening the resealable closure and conversely, a broken or non-intact strip would indicate that the resealable closure has been previously opened. Package integrity may also be shown by a movable second panel or movable die cut tab portions.

Abstract: A packaging and display system and method thereof is disclosed. The packaging and display system includes a container having a base, at least one sidewall, and at least one openable section. An interior volume is positioned interior of the base, the at least one sidewall, and the at least one openable section. At least one bonding element is positioned on an exterior surface of at least one of the base, the at least one sidewall, and the at least one openable section, wherein the at least one bonding element is sized to retain the container in a substantially stationary position to a display surface.

Abstract: The present invention relates to a packaging comprising a container surrounding a container interior, wherein at least the inner surface of the container in contact with the container interior is produced from a composition which comprises a thermoplastic polymer, and a plasticizer composition comprising a polymeric plasticizer and a polyol ester, and wherein the container is at least partly filled with a lipophilic packed product.

Abstract: Processes are provided for controlling body weight of a consumer, as well as for selecting and purchasing foods, and for producing food products, based on a combination of food energy data and relative healthfulness data for a candidate food. Various ways are provided for obtaining and accessing the food energy data and relative healthfulness data. Related processes and systems are also provided for assisting in the foregoing processes.

Abstract: An inhibitor against the formation of biofilm includes ?-casein macropeptide. The inhibitor prevents or reduces the formation of a biofilm by inhibiting attachment or attachment/invasion followed by biofilm formation on the abiotic or biotic surfaces by L. monocytogenes. The inhibitor can be applied as a food or pharmaceutical additive, a detergent for food or equipments for manufacturing food or pharmaceutics as well as a packing material for food or pharmaceutics.

Abstract: The inventions uses preferably dried fruits, makes them ready to use, by chopping, mixing with other fruits and/or produce, fortifying them, forming them into bites and/or bars, wrapping and packing them to make them easy to transport, store, shelf, label, purchase, carry, keep at home, carry in pocket, hold in hand, eat, with little waste or disposal, little or no need for refrigeration, etc. Also a method of moistening dried fruits to make them taste similar to fresh fruit, and fortification to increase nutritional value and other treatments are introduced. A substance laced fruit is introduced to promote fruit and enhance nutrition.

Abstract: Packaging using Gas Permeable Non-Woven Fabric based Film extends the shelf life and vase life of fresh cut flowers by changing the atmosphere in which these living products are stored and respires. The high oxygen and carbon dioxide permeability of the Gas Permeable Non-Woven Fabric based Film establishes an ideal atmosphere for the cut flowers, and therefore extends its shelf life and vase life. The establishment of lower oxygen and carbon dioxide atmospheres inside packages using Gas Permeable Non-Woven Fabric based film, also leads to reduction in the respiration rate of the cut flowers. The reduction in the respiration rate prevents loss of moisture, production of metabolic heat, and yellowing, browning, reduction in production levels of ethylene. Thus the created atmosphere is able to extend shelf life, maintain high quality and preserve nutrients of cut flowers items by naturally regulating respiration of said flower.

Abstract: [Object] An object of the present invention is to provide a technique that allows commercialization of a carbonated beverage containing soybean powder and/or soymilk stored in a bottle in a condition that provides preservation stability for a long period of time. [Method for Achieving the Object] By storing a carbonated beverage containing soybean powder and/or soymilk in a bottle having a light transmittance of 10% or less for a wavelength of 250 to 650 nm, deterioration of the flavor of the carbonated beverage containing soybean powder and/or soymilk can be suppressed and long-term preservation stability can be maintained.

Abstract: Food composition for making sausages or hamburgers comprising a vegetable, selected from among Swiss chard, spinach, mushroom, sweetcom or another, a proteinaceous material, salt and water and, optionally, antioxidants and flavourings, both thereof in particular of natural origin. The proteinaceous material used comprises a combination of proteins isolated from soya and proteins isolated from whey. The method of preparation of the composition comprises mixing the proteinaceous material with water, adding ice in flakes and forming an emulsion, to which are added the vegetable and the salt and, in an optional manner, antioxidants and/or flavourings.

Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterized by improved organoleptic and sensory properties as well a reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: A method for packaging hot food and a bag container which has a base, a front wall, and a rear wall, and first and second side walls, the bag container being formed of a laminate having an inner layer of a biodegradable plastic material and an outer layer formed of a paper material.

Abstract: A laminated lidstock includes a substrate film, a support web; a pressure sensitive adhesive disposed between the substrate and support webs, and covering the substrate film and support web; a product die cut disposed in the substrate film; and an array of opening die cuts disposed in the substrate film; wherein at least one of substrate film and the support web comprises an oxygen barrier, and wherein at least one of the substrate film and the support web carries a registration device. A method of making the lidstock, and a package, are also disclosed.

Abstract: The packaging system includes a first food product sealed within an inner wrapper, a second food product positioned within a tray and spacing the first food product from the tray, and an outer wrapper sealing the first food product, sealed within the inner wrapper, the second food product and the tray therein. A shield is disposed on the tray and is in contact with more than one surface of the second food product. Prior to microwave heating, the inner and outer wrapper are removed.

Abstract: A modular container assembly comprises first, second and third containers. Each of the containers includes a continuous body portion and a rim. The rim encompasses and projects laterally outwardly from the body portion. The rim has a first feature projecting generally upwardly therefrom and a corresponding second feature being adapted to be releasably engageable with another one of the first feature. The rims of the containers are substantially identical. The containers are releasably engaged to each other by fitting respective upwardly-projecting features into the corresponding feature of another container or into the upwardly-projecting feature of another container. At least one of the first, second and third containers is inverted with respect to the remaining containers so as to form a modular container assembly.

Abstract: A machine for the preparation of drinks in capsules, particularly coffee, more particularly “Americano type coffee” or filter coffee or filtered coffee, of the type includes a boiler with a resistance for heating a liquid for the preparation of drinks, a pump for putting under pressure the liquid for the preparation of drinks, a hydraulic group for the feed of the liquid from the boiler through the capsule containing a portion of preparation for dinks with formation of the drink, and conveying means of the drink from the capsule to a collection container in which the hydraulic group includes a distribution valve blocking the distribution of the liquid for the preparation of drinks until a second operating threshold value is exceeded by the hydraulic pressure applied by the liquid for the preparation of drinks, this second operating threshold value being between 4 and 10 bar, preferably 4 and 6 bar.

Abstract: Machine, capsule, method for the preparation of drinks, particularly coffee, even more particularly “Americano type coffee” or filter coffee or filtered coffee in which the capsule is shaped with an essentially cylindrical form with a mouth, this capsule containing a predefined proportion of preparation for drink according to a filling factor in the range from 35 to 90%, preferably in the range from 40 to 85%, even more preferably in the range from 45 to 75%.

Abstract: Hollow plastic containers provided with a narrow opening and a body having a base and at least one side wall extending longitudinally between the narrow opening and the base, such as bottles or similar, are obtained from preforms by stretch blow molding. A blend of polyethylene terephtalate (PET) and polytrimethylene terephtalate (PTT), with a weight proportion of PTT in the range 5-50% is injected to obtain the preform. During the stretch blow molding step, the multi polyester preform undergoes longitudinal stretching at a longitudinal ratio of between approximately 3.5 and 6 and radial stretching at a ratio of between approximately 4 and 9. The body of the preform is subjected to an overall stretching ratio included between 16 and 50, whereby the weight of the container produced by stretch-blow molding may be reduced.

Abstract: An object of the present invention is to provide a milk-type food and drink including cow's milk packed in a transparent container such as a PET bottle, which does not generate off-flavor due to photoinduction even when the milk-type food and drink is a store-displaying commercial product which is apt to come under the influence of sunlight and fluorescent light. The invention relates to a milk-type food and drink packed in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm, and a process for producing a milk-type food and drink, which comprises packing a milk-type food and drink in a transparent container which substantially shields light in the wavelength region of 550 to 720 nm.

Abstract: One aspect of the present invention relates to an edible product containing: • probiotic bacteria in an amount of at least 103 bacteria per gram; and • at least 0.5 mg/g of ginseng polysaccharides containing at least 2 monosaccharide units, preferably at least 4 monosaccharide units. Another aspect of the invention relates to the use of the aforementioned product in therapeutic and prophylactic treatments. The present invention further provides a method of producing a packaged liquid edible product containing probiotic bacteria and ginseng polysaccharides in the aforementioned amounts.

Abstract: A reusable food product package that is initially provided with a polymeric, gas-impermeable film overwrapping that seals the seam of engagement and sufficient portions of the top surface of the lid and the outer surface of the compartment so as to remain in place during shipping. In particular, respiring foods may be packaged with an oxygen absorber and/or a CO2 absorber on the food side of the film for freshness. Polypropylene may be used to render the food visible and adapted for reuse. Packaged foods and a method of packaging using the reusable food product package are also disclosed.

Abstract: A metallic foil pouch whose body has a contour of convex and concave curvatures and lacks right-angled edges. The body has one side transparent or translucent and an opposite side of metallic foil. The contents of the body include an alcoholic beverage. A straw is secured to the body, which has a portion that is penetrable by manual force for insertion of the straw.

Abstract: Disclosed are packaging systems and methods useful in extending the storage-life of foodstuff such as fresh fish. The packaging systems and methods can be used to transport or store the foodstuff for an extended period of time. The packaging systems preferably use a fuel cell to maintain a reduced oxygen level in the environment surrounding the foodstuff.

Abstract: A package assembly encloses a plurality of individual elongate consumable products. The package assembly includes a plurality of products aligned in a side-by-side array. The package housing enclosed the array of product. The package housing has front and back walls for supporting the products therebetween and a closeable cover for closing a product dispensing opening. The package housing further includes a frictional product retention member insertably supported within the package for frictionally retaining the array of product within the package.

Abstract: Disclosed are packaged compositions comprising an aseptically sterilized container and a sterilized, concentrated, nutritional liquid emulsion that is aseptically packaged and sealed within the container. Also disclosed are methods for making and using the packaged compositions. In some embodiments, the aseptically packaged, concentrated, nutritional liquid emulsions have a desirable flavor and aroma and have increased emulsion stability.

Abstract: Methods and systems for grouping, recovering, and processing ice obtained from an ice source, i.e., a glacier, ice sheet, ice cap, etc., are described herein. In particular, the ice obtained from the ice source is separated and grouped according to common unique properties and processed as a beverage for consumption having the same unique properties.

Abstract: A sanitized, ready-to-use and ready-to-eat celery pack is disclosed wherein the package consists of limbs that are from 6- to 18-inches in length and weigh from 0.10 to 11.75 pounds. The limbs are prepared by removing the butt, heart and leaves from celery stalks, cut to lengths from 6 to 18-inches, sorted by length, sanitized and packaged.

Abstract: A nutritionally suitable, semi-moist animal foodstuff which is similar to natural animal food meats and having a very high meat content is provided, which has good acceptance with the animal food animal and a corresponding structure. The semi-moist animal food product does not need cereal contents, cereal products and binders. The novel semi-moist animal food product is produced by extrusion cooking, wherein the extruder is charged at least with the following ingredients: a) at least one component of the group dry meat, meat meal, dry fish, fish meal, b) meat and/or fish, c) optionally water or steam, where not introduced by or in combination with a) or b). Components a), b) and c) together make up at least 80% by weight of the ingredient mass. In addition, additives, such as flavourings, probiotics and the like can be present.

Abstract: A bottle, container, or beverage glass for containing a hops-based beverage that includes a concentration between 10 ?g/l and 10 mg/l of Riboflavin is at least partially transparent or translucent to visible light, and has an optical filter characteristic preventing or reducing light transmission at the wavelength intervals 220-230 nm, 250-270 nm, 350-370 nm and 440-450 nm to a level preventing generation of more than a tasteable concentration of MBT in the beverage through photochemical reactions and photochemically initiated auto-catalytic reactions involving the Riboflavin. The tasteable concentration is between 1 ng/l and 35 ng/l, preferably between 5 ng/l and 25 ng/l, and more preferably 10 ng/l.

Abstract: Tooth protector devices are disclosed for attachment to the top of a bottle to provide protection against injury, including chipping of teeth that can occur during drinking from a glass bottle. One embodiment comprises a concentric sleeve with top lip for insertion over the end of a bottle. Sleeve inner portion is adapted for engaging the bottle outer surface to hold the sleeve in place. The outer and top portions of the sleeve protect the consumer from the top edge of the bottle. When installed, a tooth protector according to the present invention cushions the teeth and mouth from any blunt force or impact that can occur when a bottle is hit or knocked. Also disclosed is a beverage cap with cushioned outer and upper surfaces that remain in place on the beverage bottle after opening the bottle to protect the consumer, and another bottle enclosure without such cushioned surfaces.

Abstract: A method of manufacturing a multilayer or a monolayer plastic container is disclosed. The container has a barrier layer manufactured from (i) a polyester resin, preferably an aromatic polyester resin such as a polyethylene terephthalate, (ii) a polyamide material, preferably an aromatic polyamide material, and (iii) an oxygen scavenging material, preferably a transition method. The present invention also provides containers having a multilayer or a monolayer body. In the preparation of the barrier layer. a preform first is prepared by an injection-molding process wherein a preblend containing a diluent polyester, polyamide material, and an oxygen scavenging material is added to a base polyester during the injection molding process. The preform then is expanded to form a container.

Abstract: A bottle, container, or beverage glass for containing a hops-based beverage that includes a concentration between 10 ?g/ and 10 mg/ of Riboflavin is at least partially transparent or translucent to visible light and has an optical filter characteristic preventing or reducing light transmission of wavelengths between 200 nm and 510 nm to a level preventing generation of more than a tasteable concentration of MBT in the beverage through photochemical reactions and photochemically initiated auto-catalytic reactions involving the Riboflavin. The tasteable concentration is between 1 ng/l and 35 ng/l, preferably between 5 ng/l and 25 ng/l, and more preferably 10 ng/l.

Abstract: Described herein are edible glues and customized applicators for delivering the same.

Abstract: A meat trussing system is provided which incorporates the use of an elastomeric net to receive and restrain meats and other food components, both unitary and combinations including independent meat and/or food elements. At least one flexible wrapper is provided into which the meat and/or food products are encased forming a cylindrical circumferential wrap having a low coefficient of friction with respect to the elastomeric net. The wrapper permits a relatively easy insertion of the wrapped food products into the elastomeric net. The wrapper is preferably provided with at least one perforation adapted to be circumferentially disposed near the midpoint of the food products within the elastomeric net. A method of use includes the deformation of the meat and/or food product. In order to sever the perforation which permits the relatively easy removal of the now separated wrapper portions from between the meat and/or food products and the elastomeric net.

Abstract: A method of packaging a moldable food product includes providing a base tray having a plurality of compartments arranged in an array, wherein each of the compartments has an interior space defining a volume for storing the moldable food product, an open end, and inter-compartmental walls extending from the open end on at least two sides; filling the compartments with the moldable food product, wherein the moldable food product is in a first phase; cooling the moldable food product in each of the compartments to increase a solidity of the moldable food product with respect to the first phase to allow the moldable food product to conform to the shape of the interior space of the compartment; and sealing the filled compartments so as to cover the open ends of the compartments.

Abstract: The present invention relates to frozen food products, such as ice creams, having special emulsifying systems. The emulsifying system preferably contains mono esters of propane-1,2-diol and fatty acids, such as 2-PGME, and it may furthermore contain additional emulsifiers such as 1-PGME and/or diglycerides. The frozen food products are characterised by improved organoleptic and sensory properties as well as reduced rate of melting. The invention furthermore relates to the emulsifying systems as such as well as methods of preparing the frozen food product.

Abstract: A process for manufacturing a device includes performing a plurality of non-bonding processes during at least one web-based manufacturing stage and during at least one sheet-based manufacturing stage. The processes may be performed by a plurality of modules. The modules may be independently controlled and/or monitored. The modules may be interchangeable. One or more modules may receive and/or pass material to another module. The devices that are manufactured may be a layered device, a smart card, a sensor, an actuator, an in vitro diagnostic device, a microfluidic device, or a laminar product. An apparatus for manufacturing device includes at least one web-based manufacturing component and at least one sheet-based manufacturing component. The at least one web-based manufacturing component and the at least one sheet-based manufacturing component are configured to perform a plurality of non-bonding processes.

Abstract: Ready-to-use, fresh diced garlic that has been washed and sanitized and disposed in a container from which gas can escape.

Abstract: Provided is a method of manufacturing a hollow microneedle structure. The method includes forming an injection mold having a through hole, filling the injection mold with a photoresist formed of a viscous material, and extruding the photoresist from the injection mold through the through hole, solidifying the extruded photoresist to form a needle-type photoresist structure, forming a seed layer on the surface of the photoresist structure, forming a metal plated layer on the seed layer, inclining an end tip of the photoresist structure having the metal plated layer, and removing the photoresist from the metal plated layer to form a hollow. Thus, the hollow microneedle structure can be manufactured to have such diameter, length, hardness, and inclination angle as to minimize pain. The hollow microneedle structure can be combined with an apparatus for detecting a biomaterial or injecting cosmetic substances or medicines, and variously applied.

Abstract: An improved method of preparing vegetables intended for microwave cooking allows a hot, cooked vegetable to be easily removed from an enveloping film. The vegetables are cleaned and seasonings and cooking aids such as oils are optionally applied to the vegetable. Then the prepared vegetables are enclosed by and sealed into a plastic film. The film protects the vegetable from excess desiccation and provides a “built-in” container for microwave cooking. The film includes an opening system for safely releasing the vegetable after cooking. A tear-strip includes an edge or tab for grasping so that the film can be opened by a simple pull.

Abstract: Provided is an oral pouch product having a coated seam, having a porous pouch wrapper; an inner filling material enclosed within first and second opposed layers of the porous pouch wrapper; at least one seam holding a portion of said first and second opposed layers of said porous pouch wrapper together; and a first coating comprising a releasable ingredient applied to an outer surface of said seam. Also provided is a method for making the oral pouch product.